Put the chickpeas, mayonnaise, mustard, chili powder, and paprika in a medium-sized bowl and mash using a potato masher or large fork until combined, but still chunky. Stir in the sea salt and freshly ground pepper.

Fold in the grated carrots and optional capers. Season with more salt or pepper, to taste. Serve at room temperature, or cover, and refrigerate for 2 to 3 hours, and serve cold.

VARIATION: Carrot-Chickpea Spread in Cute Little Tortilla Bowls – (Makes 10 to 12 servings) For a festive appetizer-style presentation, line the bottom of 10 to 12 Cute Little Tortilla Bowls (page XX) with finely shopped Napa cabbage or romaine lettuce. Top with a small scoop of the Carrot-Chickpea Spreadand garnish with tiny carrot sticks and mini-red pepper slices. Arrange the little bowls on a pretty platter and serve.

Cute Little Tortilla Bowls

Makes 12 bowls

3, 10- to 11-inch whole wheat or whole-grain tortillas (see note)

Preheat the oven to 350 degrees F. Put 1 tortilla on a cutting board, and cut into 4 rounds using a 4- to 4 ½ -inch, round cookie cutter. Gently press and carefully fit each round into the inside of 1 jumbo cup in each of 2, six-cup jumbo muffin tins (twelve-cups in all). Repeat until all of the tortillas are cut and snuggly fit into a jumbo muffin cup.

Bake for 6 to 9 minutes, or until the tortilla bowls are almost firm, and slightly golden on the bottom and around the edges. Transfer the tortilla bowls to a wire rack, and let cool for at least 20 minutes, before filling and serving. Stored in a tightly covered container in the refrigerator, tortilla bowls will keep up to 4 days.

Chef’s Note: For a gluten-free option, use your favorite gluten-free tortilla, such as a brown rice tortilla.

Nutty Chocolate-Chip Trail Mix

Makes 10 to 12 servings

1/2 cup raisins

1/2 cup sweetened dried cranberries

1/2 cup dairy-free chocolate chips, plus more as desired

1/2 cup raw or roasted sunflower seeds

1/2 cup chopped pecans

1/2 cup walnut pieces

1/2 cup raw or roasted almonds

Put all of the ingredients in a medium-sized bowl and gently stir with a large spoon to combine. For an easy “on-the-go” breakfast or snack, divide the trail mix into ten to twelve containers (with tight fitting lids) or ten to twelve individual-sized storage bags, and keep on hand for your family members to grab-n-go!

Stored in an airtight container in the refrigerator, the trail mix will keep for 2 weeks.

Smoky and Spicy Guacamole

Makes 4 to 6 servings

2 large ripe avocados

2 tablespoons freshly squeezed lemon juice

1 small clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon smoked paprika

¼ teaspoon sea salt, plus more as needed

1⁄8 teaspoon cayenne pepper

Peel, pit, and rough chop the avocados. Put the chopped avocados, lemon juice, garlic, chili powder, smoked paprika, sea salt and cayenne pepper in a medium-sized bowl and mash with a potato masher or large fork until combined.

Put a heaping tablespoon of the guacamole into each pepper half. Arrange the peppers in a pleasing manner on a pretty platter. Dust with chili powder, to taste.

Cherry-Chocolate Pudding Bites

Makes 36 “Bites”

BOWLS

3, 10 to 11-inch whole wheat tortillas (see note)

¾ cup vegan chocolate chips (55% to 70% cacao)

1 tablespoon vegan powdered sugar, plus more as needed

PUDDING

1/3 cup nondairy milk

¼ cup maple syrup

3 heaping tablespoons black cherry or cherry preserves

7 to 8 ounces extra-firm regular tofu, well drained and broken into pieces

1 cup vegan chocolate chips (55% to 70% cacao)

Preheat the oven to 350 degrees F. Put 1 tortilla on a solid surface board, and cut into 12 rounds using a 2 ¼ to 2 ½ -inch, round cookie cutter. Carefully fit each round into the inside of a cup in a twelve-cup mini-muffin tin. Repeat until all of the tortillas are cut and snuggly fit into a min-muffin cup, in each of 3, twelve-cup mini-muffin tins (to make 36 “bowls” in all)

Bake for 7 minutes, or until the tortilla bowls are almost firm and slightly golden on the bottom and around the edges. Transfer to a wire rack, and let cool about 20 minutes.

While the tortilla bowls cool, melt the vegan chocolate chips in a double boiler over medium-low heat. Turn to very low and carefully dip the bottom of each tortilla bowl into the melted chocolate, using a small rubber spatula to help spread the melted chocolate over the bottom and make it smooth. Put the chocolate covered bowls upside down on a sheet pan that has been lined with unbleached parchment paper.

Once all of the tortillas have been covered in chocolate, put them in the freezer for 3 to 7 minutes to firm up slightly. Once the chocolate is almost firm, arrange the chocolate covered bowls, bowl side up, on a wire rack and dust the inside with powdered sugar. Return the bowls to the parchment lined sheet pan and refrigerate until the chocolate coating is completely firm.

To make the pudding, heat the nondairy milk and maple syrup in a small saucepan over medium-low heat until simmering.

Put the preserves and tofu in a high-performance blending appliance, then add the chocolate chips. Pour in the simmering nondairy milk mixture and process for 45 seconds to 1 minute, or until completely smooth.

Spoon about a tablespoon (or so) of the mixture into each of the chocolate tortilla bowls, dividing it evenly among the bowls. Cover, and refrigerate for 6 to 24 hours. Serve cold.

Chef’s Note: For a gluten-free option, use your favorite gluten-free tortilla, such as a brown rice tortilla.